Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cheesy Ribeye Steak Sandwiches with Roasted Red Peppers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 85 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Sandwich
  • Method: Stovetop
  • Cuisine: American

Description

These Cheesy Steak Sandwiches with Roasted Red Peppers combine thinly sliced ribeye steak, caramelized onions, and tangy roasted red peppers melted under provolone and havarti cheese, all served on toasted hoagie buns. This hearty sandwich recipe delivers rich, savory flavors perfect for a satisfying lunch or dinner in about 35 minutes.

Ingredients

Units Scale

Steak and Seasonings

  • 8 oz. Ribeye steak
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • 1/4 tsp. Garlic powder
  • 2 tsp. Oil (such as olive oil or avocado oil)
  • 1/2 tsp. Worcestershire sauce

Vegetables and Cheese

  • 1 cup thinly sliced white onion (about one small onion)
  • 1/3 cup chopped roasted red peppers (jarred)
  • 2 slices provolone cheese
  • 2 slices havarti cheese
  • 2 hoagie buns (onion or sub rolls)

Instructions

  1. Season + Freeze the Steak. Pat the 8 oz. ribeye steak very dry, then season generously on both sides with salt, freshly cracked black pepper, and 1/4 tsp. garlic powder. Place the seasoned steak in the freezer for 20 minutes to make slicing easier.
  2. Slice the Steak. Remove the steak from the freezer and use a very sharp knife to slice the steak as thinly as possible. Set aside.
  3. Cook the Onions + Roasted Red Peppers. Heat a large nonstick skillet over medium-high heat and add 1 tsp. oil. Add 1 cup thinly sliced white onion and a pinch of salt, cooking with frequent stirring until soft and slightly charred—about 5-6 minutes. Stir in 1/3 cup chopped roasted red peppers and cook for an additional 2-3 minutes. Transfer the onion and pepper mixture to a bowl and set aside.
  4. Cook the Steak. Wipe the skillet clean with paper towels, return it to the stovetop, and add the remaining 1 tsp. oil. When hot, add the thinly sliced steak and cook for 3-4 minutes until mostly cooked through. Pour 1/2 tsp. Worcestershire sauce over the steak, stirring to combine.
  5. Add Peppers, Onions, and Cheese. Stir the cooked onions and roasted red peppers back into the skillet with the steak. Divide the mixture into two piles in the skillet. Top each pile with 2 slices of provolone cheese and 1 slice of havarti cheese. Cover the skillet with a lid and cook until the cheese melts completely.
  6. Toast the Buns and Serve. While the cheese melts, heat a separate large nonstick pan over medium-high heat and toast 2 hoagie buns cut side down for a few minutes until lightly browned. Alternatively, toast buns in the oven for a few minutes. Transfer the cheesy steak mixture onto the toasted buns and serve immediately.

Notes

  • Freezing the steak briefly before slicing helps achieve thin, even slices for better texture and quicker cooking.
  • You can substitute the Havarti cheese with other mild, melty cheeses if desired.
  • Jarred roasted red peppers add convenient tang and sweetness but can be homemade or fresh if available.
  • Use a very sharp knife for best results when slicing the frozen steak.
  • For a spicier kick, consider adding a pinch of red pepper flakes to the onions when cooking.

Find it online: https://yumrecipesfood.com/cheesy-ribeye-steak-sandwiches-with-roasted-red-peppers-recipe/